Heat the grill (broiler) to high. Put the shelf about 10cm away from the grill (miso and sugar burn easily). Line a baking tray with foil. Set aside.

Using a vegetable peeler or mandolin, slice the cucumber into very thin ribbons. Put them in a bowl with the ginger and 1 teaspoon of sesame oil and mix. Set aside.

In a small bowl mix the remaining 1 teaspoon of the sesame oil with the miso, sugar and about 2 tablespoons of water to make a paste. Lay the salmon on the foil lined tray and spread the paste over the fish. Sprinkle with the white and black sesame seeds and grill for about 6-8 minutes depending on how you like your fish and how thick the fillets are.

Divide the rice among 4 serving bowls. Top with sliced avocado, the cucumber and ginger salad and then a piece of salmon. Drizzle with Yakiniku sauce.

16 comments:

Oh my gosh Jen! This has got to be my favourite photo series from you so far! Stunning colours, food styling, lighting, textures, everything. And don't get me started on the food. I would totally devour this every night, quite happily, with no thoughts of diversifying the menu (followed by a piece of chocolate... for balance, of course). Gorgeous.